Ingredients:

• 1/2 cup – red lentils
• 1/2 tbsp – Olive oil
• 250 g – boneless lamb, cubed
• 2 Cloves – garlic, chopped
• 2 – white onions, chopped
• 1 tsp – Turmeric
• 1 tsp – ground Cinnamon
• 1/4 tsp – ground Ginger
• 1/8 tsp – cayenne
• 1 tsp – black pepper
• 6 cups – water
• 2 cups – Tomato puree
• 1/4 cup – fresh cilantro, finely chopped
• 1 cup – fresh Italian parsley, finely chopped
• 150 g – vermicelli, broken in half or thirds
• 2 – eggs
• 2 tsp – Lemon juice
• Lemon slices, thinly sliced

Method:

1. Pick over the lentils, rinse and set aside.
2. Heat oil in a large pot. Add garlic, lamb and saute until lamb has browned.
3. Add onion, turmeric, cinnamon, ginger, cayenne and black pepper.
4. Saute until onions and celery have softened.
5. Add water and lentils.
6. Partially cover and simmer 60-90 minutes.
7. Add tomatoes, cilantro and parsley, continue to simmer for 20 minutes.
8. Add pasta and cook additionally for 3-5 minutes.
9. Beat eggs with lemon juice.
10. Remove soup from the heat.
11. Stir egg mixture into the soup.
12. Serve hot with lemon slices garnished on the top.

Recipe courtesy of Noor Ahmed